| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | 1 | Servings | |
INGREDIENTS
| 1 | Beef; (5 to 6-pound) brisket, trimmed | |
| 1 | c | Red wine vinegar |
| 3/4 | c | Firmly packed browned sugar |
| 3/4 | c | Pineapple juice |
| 1/2 | c | Molasses |
| 1/2 | c | Prepared mustard; (French's is best or even a poupon) |
| 1/2 | Minced onion | |
| 3 | Minced cloves of garlic | |
| 4 | tb | Worcestershire sauce |
| 1 | ts | Chili powder |
| 1/4 | ts | Hot sauce |
INSTRUCTIONS
This recipe comes from the "Meco Barbecue and Smoker Cookbook" which you can order with the order form that comes with any Meco Grill or smoker. It is copyrighted 1993 by Oxmoor House, Inc.'s Book Division of Southern Progress Corporation so I basically, could get in trouble for reprinting it here. Wait a minute, I did make a few changes to it, to make it sweeter and more garlicky, so maybe my artistic cooking license will protect me! On with the recipe. Slap that big boy into a large zip-top bag or an oven bag. Mix up all the above ingredients, stirring well until the mustard dissolves. Pour it all into that bag. Seal it tight and refrigerate it four 8-12 hours in a shallow glass container. Turn that bag every time you go to the fridge for a "cold refreshing beverage". Remove the brisket from the marinate. Save the marinade in a glass container. Place the brisket on a drying rack while you prepare the coals for the covered grill. I laid it on a smaller 30lb Weber and seared it over medium to hot coals for about five minutes per side. Once the whole brisket was a golden red. I covered it with the grill cover and cooked it evenly on both sides for 15 minutes per side. Then, I Took it off the grill and placed it in a heavy duty aluminum foil barge (like a boat only bigger wider and flatter too), Leaving room on all sides for the reserved marinade. I poured the marinade on, sealed it up tight, l slit the top about one inch (so I could add more marinade later), but closed the hole tightly until adding more marinade was required (check it for leaks and drying at one hour). Two hours later that brisket was done to tender perfection. SIDE DISHES: Sticky round rice (not the long grain but the rounder football shaped grain rice) and a Caesar Salad, hit the spot so well, my dinner guests and I could barely speak. We just sat there in my living room, everyone grinning from ear to ear. But you know something. I kept hearing the same thing as if I could read their minds. They just kept saying, "mmmm, cooked in its own juices" (with a little help from that wonderful Denton pineapple molasses based marinate). copyright 1998 Foster Johnson Posted to bbq-digest by Dan Gill <dgill@myhost.ccsinc.com> on May 28, 1998
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